Recipe: Cream of lentils with scallops and frogs

1 In a casserole melt your knob of butter, add the minced shallot and a little thyme flowers, let it sweat for 2 minutes then add the lentils, stir well then, moisten with your fish stock 1 or 2 cm above the lentils, cook gently covered for 20 minutes after boiling then turn off the heat leaving it covered.

2 Meanwhile, in a saucepan pour your Noilly and 15 cl (0.6 cup) of liquid cream, salt and pepper then bring to a boil and add your frog legs, cook for 5 minutes then remove them to a plate, bring your saucepan back to a boil and add your scallops for 1 minute of boiling, then drain them, and when they are still hot or warm remove the frog meat by hand and place the shells on one side of a plate and the frog meat on the other.

3 Then test the cooking of your lentils if they crush a little then pour the scallop cooking over them and season with your tablespoon of turmeric, blend for a long time this should have the consistency of a cream if it is too thick add a little stock and cream and if it is not thick enough let it reduce until the right consistency, bring to a nice boil, then pass through a fine sieve, rinse your saucepan and put your cream back in it.

4 When ready to serve, in the bottom of your very hot deep plates place your scallops and frogs then pour your boiling lentil cream over them and finish by scattering your small strips of Lomo.
This recipe is rather long to prepare, but you can prepare it entirely the day before, you will then only have to bring your lentil cream to a boil.